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Tropheus Disease, Health and Nutrition Discussion of Tropheus diseases, general health, nutrition and water conditions.

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  #21  
Old 12-11-2012
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Tried the recipe yesterday. There were a couple picky fish who would only eat NLS cichlid pellets and not my routine flake but man they didn't back away from this recipe. Awesome job and thanks again for posting.
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  #22  
Old 06-16-2013
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For those who makes shrimp mix with agar agar I have a question for you.... How much agar agar do you use and how much water to bind it?

I made a 3lbs batch yesterday and used 5teaspoon of agar agar with two cups of water. Fed it to the fish today and it broke apart.

Should I use more agar agar and water?
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  #23  
Old 06-16-2013
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Boil the water to melt the Agar Agar first, and you need more Agar Agar. I haven't made a batch in a few months cause of my move and my customers are being patient but to be honest. The Agar didnt make a huge difference for me
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  #24  
Old 06-16-2013
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Quote:
Originally Posted by rhickman View Post
Boil the water to melt the Agar Agar first, and you need more Agar Agar. I haven't made a batch in a few months cause of my move and my customers are being patient but to be honest. The Agar didnt make a huge difference for me
I brought it to a boil and added it when it started to thicken. How much more should I add?

I used to make it all the time without agar agar, but it was too messy when I fed them so I stopped. Tried it again and this time with agar agar. Not as messy but still breaking apart.
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  #25  
Old 06-19-2013
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Can you use any spirulinia powder or does it have to be a special type. I found organic and green or brown spirulinia, some that I can get for $10-14 a pound plus shipping. It seems to be for human consumption, is this ok to use. What about adding kelp powder or adding all powder forms of ingredients.

Thanks
Joe

Last edited by jrogo; 06-19-2013 at 02:37 AM.
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  #26  
Old 11-21-2013
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how many ice cubes would this recipe make?
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  #27  
Old 01-29-2014
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so i also keep reptiles and was wondering if using repashy superpig and supervite in the shrimp mix is something other do or do u think it would be a good idea?
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  #28  
Old 11-30-2014
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The trick to using agar agar and actually getting it to really bond all your food together is temperature. The food should be closer to room temperature before you add the agar. If it is cold as soon as the hot agar hits the food it will harden in spots and not spread through out your mix. You will get small hardened balls of agar agar in the mix. I use 1 pack of telephone brand agar agar per 4-5 cups of food.

Food cools stiff and isnt messy. I make weaker batches for fry so it breaks apart easier.
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  #29  
Old 11-30-2014
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here is the bag size and brand i use http://www.asiansupermarket365.com/T...p/htbaayij.htm
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